Broccoli 'N' Cauliflower Salad

This is one of my very favorite salads. It was originally published in Southern Living Magazine (contributed by Carolyn Gower of Columbia, South Carolina.)

Broccoli 'N' Cauliflower Salad

1 small head cauliflower, broken into florets
1 pound broccoli, broken into florets
1/2 pound fresh mushrooms, sliced
1 small purple onion, sliced and separated into rings
2 stalks celery, sliced
1 cup vegetable oil (I use canola.)
1/2 cup white wine vinegar
1/2 cup sugar (I use 1/4 cup or less.)
1 Tbsp. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
lettuce leaves (optional)

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients, stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally.  Serve with a slotted spoon over lettuce, if desired.

Yield: 8 to 10 servings.

Julie's Notes: I use less sugar than the recipe calls for (1/4 cup or less) and less oil (3/4 cup.)

Lori's Spinach Salad

We call this Lori's spinach salad because she is the one who introduced it to us at a family gathering years ago. It is great for a crowd and has become our salad of choice for birthdays, Easter, Thanksgiving, and many meals in between. Abby calls it "the special salad."

Spinach Salad

Salad
1 bunch fresh spinach, torn in bite-size pieces
1 small head lettuce, torn in bite-size pieces
1 red onion, thinly sliced
1/2 lb. sliced mushrooms
3/4 lb. grated Monterey jack cheese
3/4 lb. bacon, cooked and crumbled
1 c. rinsed cottage cheese

Dressing
3/4 tsp. onion salt
1/3 c. sugar
1/2 tsp. ground mustard
3 T poppy seeds
3/4 c. canola oil
1/3 c. white vinegar

Dressing should be made several hours in advance. Just before serving, toss the salad and dressing.

Julie's notes: My dad always asked me to substitute feta cheese for the cottage cheese. It's great either way.